Podcasts about food allergy center

Description: Co-hosts Ryan Piansky, a graduate student and patient advocate living with eosinophilic esophagitis (EoE) and eosinophilic asthma, and Holly Knotowicz, a speech-language pathologist living with EoE who serves on APFED's Health Sciences Advisory Council, interview Dr. Wayne Shreffler, Chief of Pediatric Allergy and Immunology and Co-Director of The Food Allergy Center at Massachusetts General Hospital. Dr. Shreffler is also an investigator at The Center for Immunology and Inflammatory Disease and The Food Allergy Science Initiative. His research is focused on understanding how adaptive immunity to dietary antigens is both naturally regulated and modulated by therapy in the context of food allergy. This interview covers the results of a research paper on The Intersection of Food Allergy and Eosinophilic Esophagitis, co-authored by Dr. Shreffler. Disclaimer: The information provided in this podcast is designed to support, not replace the relationship that exists between listeners and their healthcare providers. Opinions, information, and recommendations shared in this podcast are not a substitute for medical advice. Decisions related to medical care should be made with your healthcare provider. Opinions and views of guests and co-hosts are their own.   Key Takeaways: [:50] Co-host Ryan Piansky introduces the episode, brought to you thanks to the support of Education Partners Bristol Myers Squibb, GSK, Sanofi, and Regeneron. Ryan introduces co-host, Holly Knotowicz.   [1:15] Holly introduces today's topic, the intersection of food allergy and eosinophilic esophagitis.   [1:26] Holly introduces today's guest, Dr. Wayne Shreffler, Chief of Pediatric Allergy and Immunology and Co-Director of The Food Allergy Center at Massachusetts General Hospital and an investigator at The Center for Immunology and Inflammatory Disease and The Food Allergy Science Initiative.   [1:43] Dr. Shreffler's research is focused on understanding how adaptive immunity to dietary antigens is both naturally regulated and modulated by therapy in the context of food allergy.   [1:54] Holly welcomes Dr. Shreffler to Real Talk. When Holly moved to Maine, she sent her patients to Dr. Shreffler at Mass General.   [2:25] Dr. Shreffler trained in New York on a Ph.D. track. He was interested in parasitic diseases and the Th2 immune response. Jane Curtis, a program director at Albert Einstein College of Medicine, encouraged him to consider MD/PhD programs. He did.   [3:31] Jane Curtis connected him to Hugh Sampson, who was working with others to help understand the clinical prevalence of food allergy and allergens.   [3:51] As a pediatric resident, Dr. Shreffler had seen the burden of allergic disease, caring for kids in the Bronx with asthma. His interest in Th2 immunity, the clear and compelling unmet clinical need, and the problem of food allergy guided his career.   [4:31] Dr. Shreffler's wife has food allergies and they were concerned for their children. Fortunately, neither of them developed food allergies.   [5:21] Dr. Shreffler thinks the food allergy field has a lot of people who gravitate toward it for personal reasons.   [5:53] Food allergy is an adverse response to food that is immune-mediated. There is still uncertainty about this but Dr. Shreffler believes that a large percentage of patients with EoE have some triggers that are food antigens.   [6:27] The broad definition of food allergy would include things like food protein-induced enterocolitis syndrome (FPIES).   [6:47] The way we use the term food allergy in the clinic, there are two forms: IgE-mediated allergies and non-IgE-mediated allergies, including EoE.   [7:40] Some patients have food-triggered eczema, some have FPIES.   [8:04] In 2024, Dr. Shreffler and Dr. Caitlin Burk released a paper that looked at the triggers of EoE, particularly the intersection of IgE-mediated food allergy and EoE.   [8:41] Dr. Caitlin Burk joined the group as they were publishing papers on IG food allergy and EoE. It was a moment where things unexpectedly came together.   [9:17] Adaptive immunity to food proteins comes from antibodies that cause milk allergy, egg allergy, peanut allergy, or multiple allergies. The IgE has specificity.   [9:40] T cells also are specific to proteins. They express a host of receptors that recognize almost anything the immune system might encounter. They have a long memory like B-cells.   [10:09] The overlap in these two threads of research was regarding a population of T cells that are important for mediating chronic inflammation at epithelial sites, including the gut.   [10:36] These T cells have been described in the airways in asthma, in the skin in eczema, and the GI tract. Researchers years ago had also described them as being associated with IgE food allergy. People with IgE food allergies avoid allergens.   [11:13] T cells, being associated with chronic allergic inflammation, now being associated with food allergies which are not having chronic exposures to the allergen, was interesting and surprising.   [11:30] Dr. Shreffler and his group found the T cell subset in patients who don't do well with Oral Immunotherapy (OIT) and patients who have EoE with immediate symptoms.   [12:01] Dr. Shreffler notes differences. There are immediate symptoms of IgE food allergy. There is a subset of patients with EoE who have immediate symptoms that are not fully understood. Maybe IgE plays a role there.   [12:28] There are different mechanisms for how symptoms are caused and so different ways of making a diagnosis. A food allergy with an IgE antibody can be measured through skin tests and blood tests. This can help identify which foods are the trigger.   [12:57] This common T cell subset that we see in EoE and food allergy, helps to explain why IgE alone is not always a very specific marker for identifying people who will have immediate reactions when they're exposed to the food.   [13:17] For patients who react at low levels, it's not just that they have more or better IgE but they also have an expansion of these T cells that are common between EoE and other chronic forms of allergy and IgE food allergy.   [13:41] There's a lot to learn that might be relevant for patients about this T cell subset.   [14:23] These T cells are a specific subset of the group of Th2 T cells, which are a subset of all CD4 T cells. Some CD4 T cells are important for responding to viruses and tumors. Others are important for responding to outside allergens.   [15:01] In an allergy or a parasite infection, Th2 T cells are important. There is a subset of T cells that is driven by repetitive and chronic exposure to the triggering protein, antigen, or allergen.   [15:47] Most antigens are proteins that trigger an immune response. An antigen that elicits an allergic response is an allergen. [16:30] A food trigger is a protein antigen that is an allergen. In IgE, food allergies, milk, and eggs are prevalent triggers early in life. For reasons not well understood, a lot of people outgrow them. In older patients, peanut and tree nut allergies are prevalent.   [17:01] In EoE, milk is one of the most common dietary triggers into adulthood. Some patients with IgE allergy to milk can tolerate it if it's well cooked. Patients with EoE are less likely to be able to get away with regular and ongoing exposure to milk protein.   [17:54] Milk, eggs, and nuts are common triggers in both conditions. There can also be rare food allergy triggers. That's part of the early evidence that the adaptive immune response was likely to be involved. It can be so specific for some people to rare things.   [18:20] Hallmarks of something being immune-mediated are that it is reproducibly demonstrable as a trigger. It's going to be long-lived. It's going to be generally relatively small amounts. The immune system is good at detecting small exposures.   [19:07] EoE is tricky because there's not that clear and easy temporal association between an offending allergen exposure for most people and their symptoms. People don't associate the symptoms with the triggers.   [20:14] A history of having blood in the stools can be milk-allergen-driven and was associated with a diagnosis of EoE in those kids when they're older.   [20:26] There are a lot of commonalities in the allergens but it's not always obvious clinically.   [22:40] A challenge in diagnosing EoE is that providers have to be on guard against their biases. They have to give a patient good advice. In EoE there is no test to identify triggers, except rigorous introduction, elimination, reintroduction, and endoscopies.   [24:18] For some of Dr, Shreffler's patients, it becomes less important to know their dietary triggers. They gravitate toward an approved form of treatment that may, if successful, allow them to have a more normal diet because of effective medication.   [24:50] Dr. Shreffler thinks there are other triggers, including pollens. There is evidence of seasonality of active EoE in patients shown to have allergic sensitization to pollens. That's indirect evidence. If the body is making IgE, it's likely making other responses.   [25:32] There are questions about how large the population of patients is who have EoE that may be more intrinsically than extrinsically driven because of genetic variations.   [25:54] Dr. Shreffler believes that EoE in some patients is allergen-driven and in some patients EoE is food-driven. Food is a trigger for the majority of pediatric patients and a large percentage of adult patients but not necessarily the exclusive trigger.   [27:04] If a patient is motivated to learn what dietary triggers may be at play, Dr. Shreffler often makes assessments outside of pollen season for allergens to which the patient has demonstrated positivity.   [28:09] Looking at the epidemiology, both EoE and food allergy are atopic disorders. You see an increased prevalence of asthma, hay fever, eczema, and even allergic proctocolitis in infancy. You see an enrichment of one disorder to another.   [28:29] The overlap of food allergy to EoE is stronger than you might expect. About 30 to 40% of patients with EoE will also have IgE food allergy. A higher rate will have IgE positivity, whether or not that food is a trigger of immediate symptoms.   [28:48] Patients with food allergies are about four times more likely to have EoE than the general population. That's a stronger association than the risk of eczema or other atopic conditions to EoE.   [30:09] There are differences between IgE food allergy and EoE. The presence of IgE gives a useful tool for identifying the food trigger in food allergy, but not in EoE. Identifying rare triggers in EoE patients is done by clinical observation.   [31:46] Epinephrine and antihistamines are not useful in treating EoE. Blocking IgE with Omalizumab has not been effective in trials in treating EoE. PPIs, topical steroids, and dupilumab are helpful for many EoE patients.   [32:38] Dupilumab has been evaluated a bit in food allergy in combination with OIT, and there was no statistically significant benefit from dupilumab in food allergy.   [33:25] A group in Pennsylvania has been evaluating epicutaneous immunotherapy as a modality to treat EoE. It's also being evaluated for IgE food allergy. Dr. Shreffler thinks it's something to keep an eye on.   [33:40] The oral route for immunotherapy can drive EoE for patients. As they become less sensitive from an immediate reactivity viewpoint, a significant percentage of patients develop GI symptoms. This has also been observed with sublingual therapy.   [34:14] Iatrogenic EoE, caused by the treatment, may resolve on the cessation of the immunotherapy treatment.   [36:25] Dr. Shreffler says in some cases, the shared decision is a decision where he has a strong evidence-based opinion. In some cases, there's a lot more room for a range of clinical decisions that could be equally supported by what we know right now.   [36:57] We've said that EoE is a contraindication for OIT. There is a shift happening. Dr. Shreffler sits with families and has a conversation about restricting diet or trying chronic therapy and keeping an ad-lib diet.   [37:38] What about doing the same thing by treating the immediate-type food allergy with chronic allergen exposure and then ameliorating the effects of EoE if it emerges, with another therapy? A hundred providers would have a diversity of responses.   [38:19] When there is a history of EoE in a family, Dr. Shreffler advocates for getting a baseline scope. It becomes an important “ground zero.”   [38:28] The goal is to have less invasive ways to monitor these conditions.   [39:32] Chronic inflammation, which is the hallmark of EoE, is well-targeted by therapies like PPIs and steroids. Steroids don't help with IgE-related food allergies. They're not effective at blocking the IgE-driven immediate response.   [41:13] Until recently, IgE food allergy has only been managed with avoidance. We have some other tools now. Xolair is not effective in EoE but is effective in two-thirds to three-quarters of patients with immediate-type food allergies for preventing anaphylaxis.   [41:45] Dr. Shreffler refers to an upcoming study on the effectiveness of Xolair in treating people with food allergies. Those who were able to tolerate a minimum amount were allowed to begin consuming allergen. We'll get insight into how those patients did.   [43:08] Food-induced immediate response of the esophagus (FIRE) is immediate discomfort with exposure to some allergens. Dr. Shreffler explains it. Data supports that these patients are experiencing an IgE-mediated but local response to those triggers.   [44:59] If FIRE is IgE-mediated, it may be that Xolair would help suppress it in these patients. It's worth looking at Xolair for this subset of EoE patients.   [45:20] Ryan invites any listeners who want to learn more about FIRE to check out episode #34 with Dr. Nirmala Gonsalvez.   [45:37] In the paper, Dr. Shreffler wrote about what he hopes will be the practical usefulness of the finding, the intersection between IgE food allergy and EoE.   [45:56] A subset of Th2 T cells express a protein called GPR15. It appears to be a marker for the subset of cells that are playing a role in the EoE.   [46:36] Caitlin Burk's work now is looking at their activation status in active disease and post-diet elimination and remission. She is developing a data set that is leading us toward the possibility of focusing on that cell subset and techniques to adopt in clinics.   [47:12] She is also working out more advanced techniques to look at the receptors. Dr. David Hill at CHOP is working on similar research. This research has the potential to lead to the development of better tests for EoE.   [47:44] Holly tells Dr. Shreffler this has been such an informative episode with so many tidbits of things to help patients advocate for themselves. Holly thanks him for sharing all of that.   [48:12] Dr. Shreffler is trying to see what can be utilized from their research to make non-invasive tests to identify food allergen triggers for patients so they don't have to go through so many endoscopies. He sees it as a huge unmet need.   [48:31] Ryan thanks Dr. Shreffler for joining us. For our listeners who would like to learn more about eosinophilic disorders, including EoE, please visit APFED.org and check out the links in the show notes.   [48:41] If you're looking to find a specialist who treats eosinophilic disorders, we encourage you to use APFED's Specialist Finder at APFED.org/specialist.   [48:50] If you'd like to connect with others impacted by eosinophilic diseases, please join APFED's online community on the Inspire Network at APFED.org/connections.   [49:00] Ryan thanks Dr. Shreffler for joining us today for this interesting conversation. Holly also thanks APFED's Education Partners Bristol Myers Squibb, GSK, Sanofi, and Regeneron for supporting this episode.   Mentioned in This Episode: Dr. Wayne Shreffler, MD, Ph.D., Chief of Pediatric Allergy and Immunology and Co-Director of The Food Allergy Center at Massachusetts General Hospital “Triggers for eosinophilic esophagitis (EoE): The intersection of food allergy and EoE” Dr. Caitlin Burk Dr. David A. Hill   APFED on YouTube, Twitter, Facebook, Pinterest, Instagram Real Talk: Eosinophilic Diseases Podcast apfed.org/specialist apfed.org/connections   Education Partners: This episode of APFED's podcast is brought to you thanks to the support of Bristol Myers Squibb, GSK, Sanofi, and Regeneron.   Tweetables:   “This fascinating problem of food allergy: why does the immune system do that for some people — recognize what should be nutritive and innocuous sources of energy as an immunological trigger? ” — Dr. Wayne Shreffler   “A food allergy; because there is this IgE antibody, we can do skin tests. We can measure that in the blood. It's a useful marker for helping to identify which foods are the trigger.” — Dr. Wayne Shreffler   “EoE is tricky because there's not that clear and easy temporal association between an offending allergen exposure for most people and their symptoms. People don't associate the symptoms with the triggers.” — Dr. Wayne Shreffler   “Everything is shared decision-making. In some cases, it's a shared decision where I have a strong evidence-based opinion. In some cases, there's a lot more room for a range of clinical decisions that could be equally justified.” — Dr. Wayne Shreffler   “Steroids don't help with IgE-related food allergy. They're not effective at blocking that IgE-driven immediate response.” — Dr. Wayne Shreffler   “I'm trying to see what we can utilize from our research to make non-invasive tests to identify food allergen triggers for patients so they don't have to go through so many endoscopies. I think that's a huge unmet need.” — Dr. Wayne Shreffler  

This week, Jonathan is joined by Drew Bird, Director of the Food Allergy Center at Children's Health, Dallas, Texas, USA, to dive into environmental factors that have led to the increase in allergies, including peanut allergy, and oral immunotherapy as a treatment for allergies. The pair further discuss misconceptions and misinformation around allergies, and which allergies need more attention. Use the following timestamps to navigate the topics discussed in this episode: (00:00)-Introduction (02:28)-Bird's career in paediatric allergy and immunology (04:50)-Misconceptions in the field (08:47)-Using food proteins for immunotherapy (11:53)-Bird's role as Director of the Food Allergy Center at Children's Health (16:46)-Unmet needs in paediatric food allergies (18:05)-The PALISADE Study (19:39)-Food protein-induced enterocolitis syndrome (21:46)-Environmental factors and emerging allergies (26:36)-Innovations in the allergy and immunology field (30:51)-Advocating for young patients to promote effective healthcare (33:15)-Bird's three wishes for the future of healthcare   Prof Bird has the following disclosures: Consultant for AllerGenis, Allergy Therapeutics, Ltd, Before Brands, DBV Technologies, FARE, Genentech, HAL Allergy, Novartis, and Nutricia; and has received grant funding (institution) from Aimmune, Astellas, DBV Technologies, FARE, Genentech, NIH NIAID, Novartis, Regeneron and Siolta.

In this episode, Dr. Peter Lu and Dr. Jennifer Lee talk to Dr. Victoria Martin about the challenges with diagnosing and treating food protein induced allergic protocolitis and cow's milk protein intolerance. Dr. Martin is an Assistant Professor of Pediatrics at Harvard Medical School, co-director of the Pediatric Gastroenterology Section of the Food Allergy Center at the Massachusetts General Hospital for Children, and the Associate Program Director of their pediatric GI fellowship.Learning Objectives:Discuss the pathophysiology and diagnosis of food protein induced allergic proctocolitis.Recognize the differences among treatment options, challenges, and reintroduction for breastfed and formula fed babies.Understand the transient nature and clinical course of food protein induced allergic proctocolitis and when additional workup should be pursued.This episode is eligible for CME credit!  Once you have listened to the episode, click this link to claim your credit.   Credit is available to NASPGHAN members (if you are not a member, you should probably sign up).  And thank you to the NASPGHAN Professional Education Committee for their review!Support the showAs always, the discussion, views, and recommendations in this podcast are the sole responsibility of the hosts and guests and are subject to change over time with advances in the field.Follow us on Twitter, Facebook and Instagram for all the latest news and upcoming episodes!

Lunch at school. A birthday party. Dinner out. For kids with food allergies, everyday activities can be fraught. Megan Lewis, MSN, RN, CRNP, nurse practitioner and program manager, Food Allergy Center at Children's Hospital of Philadelphia, and James (JP) Senter, MD, a third-year resident at CHOP, review: the extent to which food allergies affect quality of life for children and families; oral immunotherapy; Scale of Food Allergy Anxiety (SOFAA); tips for talking to patients with food allergies about anxiety; how history of anaphylaxis can lead to anxiety; and more. This podcast is for general informational and educational purposes only and is not to be considered as medical advice for any particular patient. Clinicians must rely on their own informed clinical judgment in making recommendations to their patients. ©2023 by Children's Hospital of Philadelphia, all rights reserved.

Our host Anna Mohl will speak with Dr. Ruchi Gupta, Professor of Pediatrics and Medicine at Northwestern University Feinberg School of Medicine, clinical attending physician at Lurie Children's Hospital of Chicago and the founding director of the Center for Food Allergy & Asthma Research and Dr. Brian Vickery, Associate Professor of Pediatrics at Emory University and the founding Director of the Food Allergy Center at Children's Healthcare of Atlanta about how to detect and treat food allergies in adults and children, and the future of this field.This podcast is hosted by Nestle Health Science. This podcast represents the opinions of host Anna and her guests on the show and do not reflect the opinion of Nestle Health Science. The content is for informational purposes only and should not be taken as medical advice, please consult your healthcare professional for any medical questions.

We sit down with two mental health experts to explore how to re-engage with our new normal and our lives as parents and caregivers. Isolation had an impact and Linda Herbert, Ph.D., an assistant professor in the Division of Psychology and Behavioral Health at Children's National Hospital, and Nancy Rotter, Ph.D., Director of Psychological Services, Food Allergy Center, Massachusetts General and an Assistant Professor at Harvard Medical School, provide real-world tips for understanding our experiences and tips for moving forward.To keep you in the know, here are helpful resources:Resources:Psychology Today - Find a therapistFAACT's Behavioral Health Resource CenterFAACT's 'My Food Allergy Resilience Kit'FAACT's Family Activities At HomeYou can find the FAACT Roundtable Podcast on Pandora, Apple Podcast, Spotify, Google Podcast, Stitcher,  iHeart Radio, Podcast Chaser, Deezer, and Listen Notes.Follow us on Facebook, Twitter, Instagram, LinkedIn, & Pinterest.Sponsored by: National Peanut Board*NOTE: Today's guests were not sponsored by the National Peanut Board or compensated in any way to participate in this specific podcast.

Ep. 27: In this episode, we take a very straightforward and deep dive into the world of Oral Immunotherapy (OIT) with board-certified allergist, Dr. Brian Vickery, who also demystifies the new peanut food allergy drug named Palforzia. In this very candid discussion, listeners will discover information to help their own conversations with their doctors to determine if OIT might be an appropriate choice for their family.To keep you in the know, below are helpful links:Navigating the Food Allergy Treatment Decision Process - FAACT resourcePalforzia WebsiteThe Latest in Food Allergy Research - Podcast with Dr. S. Shahzad MustafaVisit us at www.FoodAllergyAwareness.org and follow us on Facebook, Twitter, Instagram, LinkedIn, Pinterest, and YouTube. Contact us directly via Email.Dr. Brian P. Vickery, MD Associate Professor of PediatricsDirector, Food Allergy Center at Emory+Children'sDr. Brian Vickery is an Associate Professor of Pediatrics at Emory University and Director of the Food Allergy Center at Children's Healthcare of Atlanta. For 12 years he has led productive and consistently funded patient-oriented research teams developing therapies for IgE-mediated food allergies, work spanning murine models to Phase 3 trials. With the first new therapies poised for FDA approval and translation into clinical care, he is now particularly interested in the intersection of translational and outcomes research in generating rational, evidence-driven treatment strategies that maximize the benefit/risk relationship and improve patient-centered outcomes. Dr. Vickery completed his undergraduate work at the University of Georgia and then obtained his medical degree from the Medical College of Georgia. He completed his pediatric residency and chief residency at New York-Presbyterian Hospital/Weill Cornell Medical Center, and his fellowship training in allergy & clinical immunology at Yale University School of Medicine, where he worked on a preclinical model of the investigational peanut allergy vaccine EMP-123 in the laboratory of Dr. Kim Bottomly. His junior faculty years were spent at Duke University School of Medicine and the University of North Carolina School of Medicine, as an NIH-funded researcher and the Director of the UNC Food Allergy Initiative under the mentorship of Dr. Wesley Burks. Dr. Vickery has published over 50 papers in leading journals such as the New England Journal of Medicine, JACI, and Science Translational Medicine, has contributed to the development of national food allergy treatment guidelines, and has a current h-index of 37. He currently serves as Vice-Chair, Adverse Reactions to Foods Committee (AAAAI) and Chief Medical Advisor for Patient Experience and Outcomes Research Advisory Board (FARE). He is committed to developing the careers of the next generation of clinicians and researchers in allergy.

Dr. Alice Hoyt, Educational Director of Cleveland Clinic's Food Allergy Center of Excellence, joined Kelly Jackson and Jamie Schwartz on “Women Changing Our World!” “Women Changing Our World!” airs every Monday at 10:15 am on The I Love CVille Network! “Women Changing Our World!” is presented by Panera Bread and Pikasso Swig.

Hives, swelling of the eyes, mouth, or tongue, sneezing, wheezing, sudden vomiting, a sense of impending doom: these are just a few of the symptoms of an allergic reaction. For over 10 years, Dr. Richard Wasserman's focus has been on developing a treatment for food allergies called oral immunotherapy (OIT), a method by which a very small amount of an allergen is given to an allergic individual as a way of prompting desensitization. Over time, the amount of allergen is gradually increased until the individual is able to consume a full, meal-sized portion of the allergen. To date, IOT has been used to treat allergies to 20 different foods, including peanuts, cashews, eggs, milk, wheat, chickpeas, and sunflower seeds. In today's podcast, you will learn: Why food allergy testing is often of no value or otherwise misleading Risk factors for the development of food allergies What exactly is going on when an allergic response occurs Why the gradual increase in amount of allergen works to treat allergies and extremely rarely causes an allergic reaction Dr. Richard Wasserman has a medical degree from the University of Texas Southwestern Medical School and completed a pediatric residency and fellowship training in bone marrow transplant recovery and immunology at Children's Hospital of Philadelphia. Tune in to hear the full conversation. Learn more about food allergy by visiting  foodallergy.org.

Qian Yuan, MD, PhD & Clinical Director of the Food Allergy Center at MGH explains Eosinophilic Esophagitis and the importance of considering physical, developmental and emotional impacts when treating the diagnosis. Dr. Yuan co-wrote two books to help children better understand and cope with EoE: Eating Isn't Always Easy, and Macaroni Isn't The Same Without Cheese.

Host: Amy Mackey, MD Guest: Brian P. Vickery, MD In an effort to help physicians provide better care for those patients at risk of unpredictable—and potentially life-threatening—allergic reactions, the PALISADE group of clinical investigators explored oral immunotherapy as a potential treatment. Joining Dr. Amy Mackey to review these findings is the study’s lead author, Dr. Brian Vackey. He’s also an Associate Professor of Pediatrics and Director of the Food Allergy Center of Children’s Healthcare of Atlanta at Emory University.

Guest: Brian P. Vickery, MD To help address some common concerns, a recent study from the PALISADE group of clinical investigators looked at the safety and efficacy of peanut oral immunotherapy. So what exactly did the study find? Here to review the trial’s promising results is Dr. Brian Vickery. In addition to being the lead author of the study, he’s also an Associate Professor of Pediatrics and Director of the Food Allergy Center of Children’s Healthcare of Atlanta at Emory University.

Host: Amy Mackey, MD Guest: Brian P. Vickery, MD In an effort to help physicians provide better care for those patients at risk of unpredictable—and potentially life-threatening—allergic reactions, the PALISADE group of clinical investigators explored oral immunotherapy as a potential treatment. Joining Dr. Amy Mackey to review these findings is the study’s lead author, Dr. Brian Vackey. He’s also an Associate Professor of Pediatrics and Director of the Food Allergy Center of Children’s Healthcare of Atlanta at Emory University.

Guest: Brian P. Vickery, MD To help address some common concerns, a recent study from the PALISADE group of clinical investigators looked at the safety and efficacy of peanut oral immunotherapy. So what exactly did the study find? Here to review the trial’s promising results is Dr. Brian Vickery. In addition to being the lead author of the study, he’s also an Associate Professor of Pediatrics and Director of the Food Allergy Center of Children’s Healthcare of Atlanta at Emory University.

Host: Amy Mackey, MD Guest: Brian P. Vickery, MD In an effort to help physicians provide better care for those patients at risk of unpredictable—and potentially life-threatening—allergic reactions, the PALISADE group of clinical investigators explored oral immunotherapy as a potential treatment. Joining Dr. Amy Mackey to review these findings is the study’s lead author, Dr. Brian Vackey. He’s also an Associate Professor of Pediatrics and Director of the Food Allergy Center of Children’s Healthcare of Atlanta at Emory University.

Guest: Brian P. Vickery, MD To help address some common concerns, a recent study from the PALISADE group of clinical investigators looked at the safety and efficacy of peanut oral immunotherapy. So what exactly did the study find? Here to review the trial’s promising results is Dr. Brian Vickery. In addition to being the lead author of the study, he’s also an Associate Professor of Pediatrics and Director of the Food Allergy Center of Children’s Healthcare of Atlanta at Emory University.

Host: Amy Mackey, MD Guest: Brian P. Vickery, MD In an effort to help physicians provide better care for those patients at risk of unpredictable—and potentially life-threatening—allergic reactions, the PALISADE group of clinical investigators explored oral immunotherapy as a potential treatment. Joining Dr. Amy Mackey to review these findings is the study’s lead author, Dr. Brian Vackey. He’s also an Associate Professor of Pediatrics and Director of the Food Allergy Center of Children’s Healthcare of Atlanta at Emory University.

Guest: Brian P. Vickery, MD To help address some common concerns, a recent study from the PALISADE group of clinical investigators looked at the safety and efficacy of peanut oral immunotherapy. So what exactly did the study find? Here to review the trial’s promising results is Dr. Brian Vickery. In addition to being the lead author of the study, he’s also an Associate Professor of Pediatrics and Director of the Food Allergy Center of Children’s Healthcare of Atlanta at Emory University.

Did you ever trade lunches at school when you were a kid? Maybe you gave away your peanut butter sandwich in exchange for some chocolate pudding. With rampant food allergies, a trade like that probably wouldn't happen today. And while schools and other organizations are very aware of the increased number of people who have allergies, we know little about what causes them.   We talk to Dr. Wayne Shreffler, the director of the Food Allergy Center at Massachusetts General Hospital and Dr. Katie Allen, the Group Leader of Gastro and Food Allergy at Murdoch Children's Research Institute in Melbourne, about the rise of food allergies, how to prevent them, and treatments that are in the pipeline.

Did you ever trade lunches at school when you were a kid? Maybe you gave away your peanut butter sandwich in exchange for some chocolate pudding. With rampant food allergies, a trade like that probably wouldn't happen today. And while schools and other organizations are very aware of the increased number of people who have allergies, we know little about what causes them.   Innovation Hub spoke with Dr. Wayne Shreffler, the director of the Food Allergy Center at Massachusetts General Hospital and Dr. Katie Allen, the Group Leader of Gastro and Food Allergy at Murdoch Children's Research Institute in Melbourne, about the rise of food allergies, how to prevent them, and treatments that are in the pipeline.